One large onion chopped, more or less (one cup-ish or so)
1 clove of garlic, chopped (I use a big heaping scoop of pre-chopped garlic)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground ginger
2 cans of diced tomatoes (or 4 baseball size fresh tomatoes if you are lucky enough to have a garden)
3 large green peppers (or any color you prefer or have on hand) - cut in strips
Cold water - about ½ cup
1 tablespoon corn starch
Brown Rice, cooked
Cut the beef into small bite-sized pieces and remove any fat.
Warm a drizzle of olive oil in a skillet and saute the beef strips until they are slightly browned.
Place one can of the diced tomatoes in the crock pot
Spoon in the beef pieces (draining any liquid away)
Place the chopped onions on top of the beef.
Pour the next can of diced tomatoes over the onions.
Mix the soy, garlic, sugar, salt, ginger in a small bowl.
Pour the soy mixture over the diced tomatoes.
Place the pepper strips on top last.
Turn the crockpot on low (for an all day workday) or high (for a faster week-end meal). Cook about 5-9 hours depending on whether you selected high or low heat and the individuality of your own crockpot.
When the mixture has cooked it will be thin and needs thickening
Place about ½ cup of cold water in a cup or dish.
Spoon in a large tablespoon of corn starch into the cold water and stir to blend.
Pour the blended corn starch mixture into the pepper steak mixture and stir well.
Spoon the thickened pepper steak mixture over a serving of brown rice.
FREEZE ME: This freezes well in individual servings for a quick meal later.
HEALTHY – We use olive oil and brown rice to make this recipe a little more nutritious. You could also decrease the amount of beef steak and increase the quantity of onion and peppers to further reduce calories and the amount of meat.
ECONOMY – already a very wallet-friendly entree. To further reduce costs, watch for SALES and try your hand at growing your own peppers and tomatoes.
I did not receive any compensation or free gifts to create this post. The ideas and opinions are my own.
Adventure in juicing continues to be on our radar. This week we pulverized a pineapple, some oranges, cantaloupe, carrots, and 2 giant beets.
For those skeptics out there, the beet juice is actually very subtle and delicious.
This one turned out so pretty that I just wanted to admire it, but I quickly drank it and found it to be one of the all time greats. Literally every addition had the ability to add its own individual sugar, so this one was very sweet.
I did not receive any compensation or gifts to create this post. The ideas and opinions are my own.
This is a universal sauce that can be used to accompany a variety of meat. We have spooned it over chicken, pork, and cooked it on top of a beef brisket. I suspect it would also complement turkey burgers and a number of other things. The beauty of this recipe is that it is so simple!
Carry in meals are a a helpful gesture for a lot of life-changing events. Probably the most exciting one that I can think of is the birth of a new child, but sometimes the challenge is illness or other struggles that make things difficult for those we love. When adversity is at hand we tend to feel helpless. “What can we do to help?” It is murmured by friends and family, but really what CAN we do to help?
A simple meal is a tiny gesture that feeds those we love and takes a little bit of responsibility off of them at the same time.
One of the easiest things to do is make a one-potter that keeps in the refrigerator for an extended period of time and is easy to transport. The recipe below is one that I have used for a number of years. It is nick-named “Quilters Stew” because I was involved in quilting for a number of years and this crockpot powerhouse would cook on its own all day allowing me to enjoy other things, including quilting projects.
This hearty crockpot stew cooks all day while you enjoy something else!
Recipe type: Crockpot
1-1/2 lbs lean cut beef stew meat
5 potatoes, but into bite size pieces
9 carrots, sliced into bite size chunks
2 onions, peeled and wedged
6 stalks of celery, cut into bite size pieces
1 package onion soup mix
1 can diced tomatoes
½ cup cooking sherry or red wine
1 cup water
salt & pepper to taste
2 tablespoons cornstarch
1 cup cold water
Place the bite size vegetables in the bottom of the crockpot. Place the beef stew meat on top. Sprinkle the entire pot with the dry onion soup mix. Pour the can of diced tomatoes over the top. Pour in the sherry and water.
Cook on high for 8 hours.
Just before serving, mix the cornstarch with the cold water and pour into the hot stew. Stir thoroughly as the stew thickens.
Crocked and sharing…………by DebraJ
I did not receive any compensation or receive any free gifts to create this post. The ideas and opinions are my own.